Baba Ghanouj With Pomegranate seeds
Ingredients
2 medium eggplants
3-4 tablespoons tahini
2 cloves garlic, minced
2 tablespoons fresh lemon juice (adjust to taste)
2 tablespoons extra virgin olive oil, plus more for drizzling
Salt, to taste
2 tablespoons finely chopped fresh parsley
2 tablespoons pomegranate seeds (for garnish)
Instructions
Smoke and Grill the Eggplants on the Stove
Heat a gas stove burner.
Prick the eggplants a few times with a fork.
Place the eggplants directly over the flame and turn occasionally with tongs until the skin is charred and the flesh is soft, about 15–20 minutes per side.
Cool and Peel
Let the eggplants cool slightly.
Peel off the charred skin (don’t worry if some black bits remain—they add flavor).
Place the soft flesh in a bowl.
Blend the Ingredients
Mash the eggplant with a fork.
Add tahini, garlic, lemon juice, and salt. Mix or blend until creamy.
Taste and adjust seasoning.
Serve and Garnish
Transfer to a serving dish.
Drizzle with extra olive oil.
Sprinkle with chopped parsley and pomegranate seeds for color, freshness, and crunch.
By Safa Salem
